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Culinary and Technical Terms Related To Pasty Products

1. The document discusses various culinary and technical terms related to pasty products, including types of pastries like cream puffs, puff pastry, Danish pastry, and French pastries. 2. It also covers ingredients used in making pastry dough like flour, shortening, water, and salt. Various mixing techniques for pies and pastries are described such as stirring, beating, whisking, rolling, and kneading. 3. Key terms are defined, such as what pastry is, different kinds of pastries, and the use of salt in making basic pie crust to contribute flavor.

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Margaret Navarro
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4K views25 pages

Culinary and Technical Terms Related To Pasty Products

1. The document discusses various culinary and technical terms related to pasty products, including types of pastries like cream puffs, puff pastry, Danish pastry, and French pastries. 2. It also covers ingredients used in making pastry dough like flour, shortening, water, and salt. Various mixing techniques for pies and pastries are described such as stirring, beating, whisking, rolling, and kneading. 3. Key terms are defined, such as what pastry is, different kinds of pastries, and the use of salt in making basic pie crust to contribute flavor.

Uploaded by

Margaret Navarro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
  • Culinary and Technical Terms Related to Pastry Products
  • Overview
  • Jumbled Letters
  • What is Pastry?
  • Kinds of Pastry
  • Ingredients in Making Pastry
  • Basic Pie Crust Recipe
  • Mixing Techniques Applied for Pies and Pastries

Culinary

01
and
02
Technical
03
Terms
04
Related
05
to
06
Pasty
Products
Overview 01

Pies and pastries come in a variety of shapes and sizes, with


02
wide choices of fillings. As future pastry chefs, selecting good
quality ingredients and accurate measurements will be your
topmost consideration in producing exceptional pastry products. 03

04

05

06
01
Jumbled letters!
02

03
1. Sratyp 04
2. Tcusr
05
3. Tsal
06
4. Fupf
5. ttasr
LET’S STUDY
01

WHAT IS 02
PASTRY?
a dough of flour, shortening, and water, 03
used as a base and covering in baked 04
dishes such as pies.
05

06
WHAT IS
PASTRY? Pies and pastries like cakes are delightful to eat
especially when they are baked properly.
A well-prepared pastry may be determined by the
quantity of its pie crust.
KINDS OF
LET’S STUDY
PASTRY 01

02

03
Cream puff 04
-a type of light pastry that is filled with whipped cream or a sweetened cream filling and
often topped with chocolate 05

06
Puff pastry- a light, flaky , rich pastry made by rolling dough with
butter and folding it to form layers;used for tarts and napoleon
Danish pastry – a pastry made of
sweetened yeast dough with toppings such as
fruit, nuts or cheese.
French pastries- a rich pastry
filled with custard or fruits
Pie and tart
- Pastries that consist of two components;
first relatively thin pastry (pie) dough, when
baked forms a crust (also called pastry
shells) that holds the second , the filling.
Croissants- a flaky raised dough. It is sweetened
cross between a simple yeast-raised dough and puff pastry
LET’S STUDY
Ingredients in making 01
PASTRY
02

03

1. Sifted all-purpose flour- type of flour used in baking. 04


2. Lard and vegetable shortening- fats frequently used to make pastry.
05
3. Water- an important ingredient In pastry because it provides the moisture needed to
develop gluten. 06
4. Salt- contributes to the flavor of pastry.
KINDS OF
LET’S STUDY
PASTRY 01

02

03

04

WE HAVEflour 2. Salt 3. cold water 4. Shortening 05

06
Since this type of flour is not always available
in the market ALL PURPOSE can be used,
provide that manipulation is controlled

Lard, hydronated shortening and butter , which


are fats that contain moisture are used than
liquid oils. *if oil is used, reduce the amount.

Water or liquid milk may be used. *Milk


improves the flavor and color of the crust. *for
commercial products, water is usually used. *
any of these liquids should be cold when used
so as to keep hydrogenation of the flour to a
minimum
Question is , what is the use of
salt in making basic pie crust?
Anyone from the class?
MIXING TECHNIQUES APPLIED FOR
PIES AND PASTRIES

1. Stirring- mixing all ingredients together usually with a spoon in


a circular motion.
2. Beating- introducing air into the
mixture through mechanical agitations as in
beating eggs. An electric mixer is often
used to beat the Ingredients together.
3. Whisking- also known
as the whipping method and is
usually used for meringue and
for chiffon products.
4. Rolling- to flatten dough
out into a sheet in preparation to
shaping to various forms.
5. Laminating- fat is
repeatedly folded into
the dough.
6. Creaming- fat and
sugar are beaten together
until light airy texture.
7. Kneading- working with
the dough using the heel of
hands, accompanied by
pressing, stretching and
folding in order to develop
its gluten
8. Cut in or cutting in-
cutting fat into smaller
pieces using two knives or
pastry blender to distribute
fat in flour until it resembles
into the coarse meal.

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